Carnaroli rice is undoubtedly the most esteemed Italian rice variety. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that is much more difficult to overcook. The grains are also slightly longer and keep their shape better when stirred.
This risotto is enriched with various vegetables: peppers, carrots, peas, celery, onion, zucchini.
After cooking, just add a good parmesan and a drizzle of extra virgin olive oil.
Region of Piedmont, Italy
Fry the unwashed rice over low heat in melted butter for a few minutes until it becomes translucent.
Prepare the broth (3 to 4 times the volume of rice).
Add the broth gradually, always over low heat and mix regularly.
Cooking the risotto takes about 18 minutes.
Finish by adding grated parmesan, a knob of butter or cream for even more smoothness and cover for 2 minutes.
Carnaroli rice 94%, mixed vegetables in variable proportion 6% (peppers, carrots, peas, celery, onions, zucchini).
Store at room temperature away from heating and light sources.
Energy: 1420kJ / 340kcal
Fat: 1g
Of which saturated fatty acids: 0g
Carbohydrates: 75g
Of which sugars: 0g
Proteins: 7g
Salt: 0,14g
400g (26,25€/kg)
